Students created review videos. They wrote a script and then made the movie using Adobe Voice.
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Greetings! Below our the group video projects by topic. Click the link and enjoy. The students did a great job!
Mrs. Eberly's Class Founding Fathers https://voice.adobe.com/a/4mBBm/ Native Americans https://voice.adobe.com/v/Ijr-8jhhUAg Jamestown- link to be uploaded soon Regions https://voice.adobe.com/a/MYM8y/ Life in a VA Colony https://voice.adobe.com/a/gwoMG/ Government https://voice.adobe.com/v/TvE_epX9fb3 Mr.Routzahn's Class Founding Fathers https://voice.adobe.com/v/Ur9ypq5wNZR Native Americans https://voice.adobe.com/a/mYKKE/ Jamestown- Dot Regions https://voice.adobe.com/a/AD3zl/ Life in a VA Colony https://voice.adobe.com/a/kKzm3/ Government https://voice.adobe.com/v/DIVX_VR-8oS Famous VA Patriots https://voice.adobe.com/a/QwdRE |
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Mr. Prince, Outreach Instructor from the Jamestown-Yorktown Foundation came to MVES to share his expertise and artifacts from the Revolutionary War with 5th grade.
Whole Wheat Bread (makes 5-6 loaves)
6 cups whole wheat flour 1 cup sugar
10-12 cups white flour (pre-sifted) 1 cup oil
4 Tablespoons dry yeast 2 Tablespoons salt
6 cups very warm water (110 – 114 degrees the recipe says, but I never check this; the only risk is making the water so hot it “kills” the yeast and the bread won’t rise)
Dissolve yeast in 2 C. warm water. Let stand while you mix the other ingredients. I put the dry yeast in the bottom of the measuring cup before putting the water in, or the yeast will form blobs on top of the water that take longer to dissolve.
Dissolve sugar and salt in 4 c. warm water in a very large bowl. Add oil and half the flour to the liquids. Stir well. Add the dissolved yeast and water mixture, and more flour. Stir well again. It will become more and more difficult to stir, but continue to add flour and stir until it can’t be stirred any more. It will then be time to knead the dough.
I like to knead the bread dough in the big bowl, keeping the mess to a minimum. However, you may feel free to turn the dough out onto a floured surface to knead. Knead about 10 minutes, adding flour as needed as you go, until the dough is not sticking to the sides of the bowl (very much), and “feels like a baby’s bottom” when you pat the top of the dough mound.
If you kneaded the dough out of the bowl, put it back in a large bowl to rise. If you kneaded in the bowl, leave it there. Either way, cover it with a towel and sit it in a warm place. I usually put it on a table near a sunny window. Let it rise until doubled in size. Punch it down and form into five or six loaves, and put them into bread pans. Let the loaves rise in their pans again until double in size. Bake for 30 minutes at 325 degrees.
6 cups whole wheat flour 1 cup sugar
10-12 cups white flour (pre-sifted) 1 cup oil
4 Tablespoons dry yeast 2 Tablespoons salt
6 cups very warm water (110 – 114 degrees the recipe says, but I never check this; the only risk is making the water so hot it “kills” the yeast and the bread won’t rise)
Dissolve yeast in 2 C. warm water. Let stand while you mix the other ingredients. I put the dry yeast in the bottom of the measuring cup before putting the water in, or the yeast will form blobs on top of the water that take longer to dissolve.
Dissolve sugar and salt in 4 c. warm water in a very large bowl. Add oil and half the flour to the liquids. Stir well. Add the dissolved yeast and water mixture, and more flour. Stir well again. It will become more and more difficult to stir, but continue to add flour and stir until it can’t be stirred any more. It will then be time to knead the dough.
I like to knead the bread dough in the big bowl, keeping the mess to a minimum. However, you may feel free to turn the dough out onto a floured surface to knead. Knead about 10 minutes, adding flour as needed as you go, until the dough is not sticking to the sides of the bowl (very much), and “feels like a baby’s bottom” when you pat the top of the dough mound.
If you kneaded the dough out of the bowl, put it back in a large bowl to rise. If you kneaded in the bowl, leave it there. Either way, cover it with a towel and sit it in a warm place. I usually put it on a table near a sunny window. Let it rise until doubled in size. Punch it down and form into five or six loaves, and put them into bread pans. Let the loaves rise in their pans again until double in size. Bake for 30 minutes at 325 degrees.
